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Kung Pao Chicken

Irresistible Kung Pao Chicken for Effortless Weeknight Bliss

This Kung Pao Chicken recipe offers an easy way to enjoy juicy chicken with a flavor explosion, perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Add Vegetables Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Feel free to substitute with chicken breasts for a leaner option.
For the Sauces
  • 1/4 cup Soy Sauce Use low-sodium if desired.
  • 1/4 cup Hoisin Sauce Mix soy sauce with a pinch of sugar if you're out.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used as a substitute.
For the Spice
  • 1 teaspoon Crushed Red Pepper Flakes Adjust to your spice preference.
For the Crunch
  • 1/2 cup Peanuts Can substitute with cashews or omit for nut-free.
For the Vegetables
  • 1 cup Bell Peppers Sliced; can substitute with other vegetables.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, place the chicken thighs along with soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes. Stir gently.
  2. Set your slow cooker to LOW and cover. Cook for about 4 hours.
  3. In the final 30 minutes, add bell peppers and peanuts to the slow cooker.
  4. Serve the Kung Pao Chicken over steamed rice or cauliflower rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 100mgCalcium: 4mgIron: 10mg

Notes

Use chicken thighs for juiciness, adjust spices as needed, and store leftovers in an airtight container for up to 4 days.

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